Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity

The objective of this work is to increase the nutritional quality of gluten-free (GF) bread by addition of Tetraselmis chuii microalgal biomass, a sustainable source of protein and bioactive compounds. The impact of different levels of T. chuii (0%—Control, 1%, 2% and 4% w/w) on the GF doughs and br...

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Detalles Bibliográficos
Autores principales: Nunes, Maria Cristiana, Fernandes, Isabel, Vasco, Inês, Sousa, Isabel, Raymundo, Anabela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278787/
https://www.ncbi.nlm.nih.gov/pubmed/32375425
http://dx.doi.org/10.3390/foods9050579

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278787/
https://www.ncbi.nlm.nih.gov/pubmed/32375425
http://dx.doi.org/10.3390/foods9050579

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